Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-05-27

II as in the ms iority of families in new
countries she spends q large part of her
time in the kitchen, let US go there and
see II there is not some clue to the real
cause of the trouble. Stop Just as was
to be expected, any room is good enough
70 cook in, whereas the kitchen ought to
be the lightest, ARREST, best ventilated
room in the house, instead of low room
stuck back of every other. The outlook
should be bright and every possible
means tGken to shut off the summer sun.
One OF the best arrangements for the
south is large room amply furnished
with cupboards, shelves and drawers,
having a good sized table Of proper
height for work, with the cook stove in q
small room adjoining with skylights
arranged for light and ventilation. With
this arrangement there are no draughts
to interfere with the heat necessary
for cooking. The work of preparation
can 90 on in cool room and
the cook is not inhaling the odor
from the cooking, nor the foul gases
which are constantly accommodating in the
old fashioned kitchen. Let the cook
stove and all working tables be the proper
height. An inch OF two more or less, like
g step up and down, is q needless wear of
must be conveniently housed and the wa
| ter in easy reach. II waterWOrks are in
| the house look out for the sink. The
waste pipe has double duty; not only
! does it carry off the water, but it brings
in a strange enemy to develop blood poi
! soning. As preventive of this there is
no better preventive than liberal use of
copperas, and better than CRATE is
thimble-shsped tube which is small
enough to prevent the passage of a spoon,
| the mouth being closed with rubber
cork; it is very little trouble
to remove this when water
is poured in. Windows that raise
and lower both top and bottom
and blinds that work easily, doors that
! swing quietly on their hinges, and locks
oiled and kept IN order, will prove potent
factors in curing the Wife's business and
saving her from aching head and weary
back. Accustomed as most southern
people have been to "mammy" and her
train Of dusky attendants to go and come
at her bidding, too little attention has
been paid TO the necessary changes which
so radical change in service demands.
Light, cir, woodwork that needs no scrub
ping, convenient places for needed things,
g lavish expenditure for all labOr-saVng
inventions in the culinary department,
and there would be q much less COM
plant for fussiness, as there would be
lack of cause for it. There is no place of
starting save at the foundation, and from
the kitchen we'll ordered it is an easy
step to an inviting dining room, where
this discoursesmey be continued,
For those who are planning luncheons
and have their kitchen ready for service
here aTe two tempting menus, that may
please the fastIdiOus taste of hostess and
SEND away her guests loud in their
praises of the least SO epicurean in its
appointments. First table draped with
snow white friDged linen, in the center a
wealth of floral beauty and trailing vines
from the chandler reaching to mingle
with it The menu is frst chicken salad,
then g dish of escalioped oysters piping
hot, then coffee and tea with the delicious
southern beat biscuit cut no larger than g
half dollar, then chocolate cellars, baskets
OF mixed cake with ice cream and frozen
fruits mixed with cream.
Another tempting menu was, lobster |
salad ca lettuce leaves, sliced tongue, |
biscuit, olives, pickles, fruit cake, mac |
CaroOns, brick ice cream, angel food and |
coffee.
RECIPES.
Lunch GLADSTONE cup of green corn |
pulp, one tablespoonful of sugar and
enough fire oatmeal to make the mixture |
sufficiently stiff to drop i. in spoontuls |
on the pan. Bake for fifteen minutes and |
serve cold.
Ginger Snaps-Three cups -four, seven
tablespoonfuls melted shortening, one |
tablespoonful ginger, one sent teaspoon |
salt. Put all these ingredients in pan |
and pour over one pint OF boiling mo
lasses New Orleans makes the best |
mix we'll together and add -four enough |
to knead; roll thin and bake quick.
Coffee bread-(To eat in the morning |
with coffee; used much by the Germans, |
who dip it in their Coffee One-nsf cup |
of sugar, one egg, one cup Of milk, one |
half cup of yeast, enough -four for q |
sponge. When it is risen, add one-hah |
cup of butter, worked in with the hand |
mot kneaded,) and -four enough to make |
it soft, so thai it can be pstted down into |
g creased pan to be baked. When it is |
risen, put little specks of butter over the |
top, press them down in, and sprinkle |
sugar and cinnamon over it. Bake in q |
quick oven twenty minutes when the |
oven is right Serve cold. Cut in strips |
about an inch wide; for breakfast or |
lunch.
Curried rlce-Wash a tablespoonful Of |
rice, and boil in sailed water rapidly IN |
til the grain bursts. Do not stir with q |
spoon while cooking, bat shake frequent |
" to prevent sticking. Drain in sieve; |
put in hot dish and pour over it third |
of a cup of butter, in which tablespoon |
full of curry powder has been mixed.
Macaroni PItalienne-Drop half q |
pound of the smallest size into sailed |
boiling water. 1t will be tender in from |
thirty to forty minutes. Drain and put |
on g hot dish containing two ounces of |
butter; sprinkle over three ounces OF |
grated cheese; take silver fork in each |
hand and toss the naCaroni antil the but
ter ana cheese are melted. Season with |
salt and pepper and pour over it few J
tablespoonfuls OF any bees gravy and o /,
cup of tomato sauce.
Picked ChiCken-8Cil four chickens u |
I'll tender enough for meat to fall from |
the bones; put meat in stone jar and |
pour over il three pints of cold, good |
cider vinegar and half OF the water in |
which the chickens were boiled; add |
spices if preferred, and it will be ready |
for use in two or three days. This IS q |
popular Sunday evening. dish; it is good |
for luncheon at any time.
Baked hash-Use g capful of any kind |